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Nut horns

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Ingredients/Components

sugar - 3 Tbsp
vanilla - 1 tsp
milk - 1/2 c
sour cream - 3 Tbsp
salt - 1 tsp
flour - 1 lb
butter - 1/2 lb
egg yolks, beaten - 2 item
cake yeast - 1 item
sugar to taste - 1 item
nuts, ground fine
sugar or more to suit taste
dry figs

How to make nut horns:

Nut Filling:Fig Filling:1 lb. dry figs sugar to taste Sift flour into mixing bowl. Add sugar, salt and butter. Cut with pastry blender as for pie crust. Add yeast which has been dissolved in milk. Add yolks and sour cream. Knead until smooth. Let rise for 2 hours. Divide dough into 2 parts. Keep one portion in refrigerator while working with other part. Roll out dough thin as for pie. Make a long roll by rolling the dough as tight as you can. Cut into 24 pieces. Dust each piece lightly with flour. Roll thin to about 3 x 4-inches. Fill with one of the fillings. Roll and dip top and sides in slightly beaten whites of 2 eggs, then into reserved nut and sugar mixture. Shape into horns. Place on greased pan and let rise 1 1/2 hours. Bake 30 to 35 minutes at 375° until light brown. These nut horns will keep for a week.

Nut Filling: Add sugar to the ground nuts and enough milk to make a paste. Reserve 1 cup nuts and sugar mixture before adding milk to roll the horns in.

Fig Filling: Cook figs. Drain well and chop fine. Add sugar to sweeten.

Recipe categories: Desserts, < 60 mins, Holiday.

Rating:

Average rating: 3, total votes: 7

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